Cucumber and Walnut Soup

Indulge in the delightful flavors of late summer with this refreshing Cucumber and Walnut Soup. As the season matures, this recipe offers a splendid way to make use of ripe cucumbers, even if they require the removal of hard seeds and bitter skin. The combination of cool cucumbers, creamy yogurt, and crunchy walnuts, all seasoned with the bright notes of mint and lemon, creates a harmonious symphony of tastes that are perfect for a light and invigorating summer meal.

SERVES 4–6
PREP 10–15 MIN
PLUS 30 MIN CHILLING
COOK NONE
FREEZE NOT SUITABLE

INGREDIENTS:

• 2 medium cucumbers, about 1lb 9oz (700g) in total
• 18oz (500g) Greek or thick and creamy yogurt
• 1 cup (250ml) cold water
• 1 clove garlic
• Coarse sea salt
• 13⁄4oz (50g) walnuts, plus more chopped walnuts for garnish
• Handful of fresh mint leaves, finely chopped
• 2 tbsp fresh lemon juice
• Freshly ground black pepper
• Extra virgin olive oil, to serve

INSTRUCTIONS:

1. Begin by meticulously preparing the cucumbers. Peel and seed the cucumbers, removing any hard seeds and bitter skin. Finely dice the cucumbers to ensure a delicate and balanced flavor profile in your soup.
2. In a medium bowl or a large measuring jug, combine the Greek or thick creamy yogurt with the cold water. Mix until the yogurt and water are thoroughly incorporated.
3. In a mortar, pound the clove of garlic with a generous pinch of coarse sea salt until it transforms into a smooth paste. Transfer the garlicky paste into the yogurt mixture, infusing it with aromatic depth.
4. Continue using the mortar to pound the walnuts into a coarse paste. Be mindful not to crush the walnuts too finely; their texture is intended to add a delightful crunch to the soup. Add the walnut paste to the yogurt mixture.
5. Incorporate the finely diced cucumbers, chopped mint leaves, fresh lemon juice, and a generous grinding of freshly ground black pepper into the yogurt mixture. Stir the ingredients well, ensuring they are evenly distributed throughout the mixture.
6. Taste the soup and make any necessary adjustments to the seasoning. Add additional salt or pepper as desired to achieve the perfect balance of flavors.
7. Cover the yogurt mixture and allow it to chill in the refrigerator for at least 30 minutes. This step allows the flavors to meld and intensify, enhancing the overall taste experience.
8. When ready to serve, pour the chilled soup into individual serving bowls, presenting its vibrant and inviting texture.
9. As a finishing touch, garnish each serving with a drizzle of extra virgin olive oil, enhancing the richness of the soup with its fruity and aromatic undertones.
10. Sprinkle a handful of chopped walnuts over the top of each bowl, introducing an extra layer of texture and flavor that perfectly complements the creaminess of the yogurt and the crunchiness of the cucumbers.
11. Serve the Cucumber and Walnut Soup to your delighted guests, providing them with a taste of summer in every spoonful.

Cucumber and Walnut Soup is a delightful embodiment of the late summer harvest, featuring the exquisite fusion of cool cucumbers, creamy yogurt, and nutty walnuts. As the days grow warmer, this chilled soup serves as a rejuvenating and light option for your culinary repertoire. By embracing the flavors of mint, lemon, and olive oil, this soup encapsulates the essence of the season, offering a perfect way to savor the essence of summer’s bounty.